Search Bread + Butter

Monday, August 24, 2009

There's this show that's currently on Food Network called "The Best Thing I Ever Ate" or something along those line. A recent episode dealt with breakfast dishes and one of the Chefs featured was Susan Feniger (Owner of Street, here in LA). The dish she mentions is this pasta dish called "Pasta Mama." I can't remember from what restaurant it's from, but for you LA people, if you know what I'm talking about please let me know what restaurant it's from.

Anyway, it's basically spaghetti mixed with scrambled egg. It's not egg that's been cooked then mixed into the pasta. It's egg that been cooked into the pasta. I found this to be really interesting, so I decided to try and recreate this dish on my own. I haven't tried the original, but I'm sure it's fantastic.

My version consists on penne rigate. I boil the pasta to al dente then cook it in a skillet, similar to pan-frying noodles, but not quite. Then I mix in the raw scrambled egg and stired to cook it as well as coat the pasta. I added some herbs and parmesan to the mix as well. It's so good. I had this for dinner. Who said breakfast as to be in the morning? For this dish, I'd say at least 2 eggs per person.

I served it with a side of fresh cherry tomatoes that I tossed in a tiny bit of olive oil and salt.

In boiling water, cook the pasta until al dente. Roughly 9-10 min. Drain and lightly coat with some olive oil.

In a skillet, heat a little more olive oil and add in the pasta. Right after add in the egg mixture. Stir occasionally to mix the egg into the pasta and to cook it as well. Once the egg looks cooked, add in the basil and oregano. Toss for another minute.

This is too weird. We have to stop thinking alike. The technique you're using comes from the traditional pasta carbonara. If you want more of a rich taste just use egg yolks and dump the whites. I made this in class last week and I made it for myself at home last night.